Blue Sunday Blueberry White Chocolate Chip Cookies
This recipe is part of a larger project of sharing low-histamine recipes that Sammy enjoyed through her home cook, Linda. The recipes have been tested, recorded, and assembled with the help of Linda, Portia (her caregiver), and Winston (designer and Sammy’s parents’ cousin). Donate to OMF (Open Medical Foundation) to help develop a cure for ME/CFS. (If it’s no longer Blue Sunday, donate on their website.)
Blueberry White Chocolate Chip Cookies
12 cookies
Prep Time: 25 minutes
Bake Time: 15 minutes
Total: 40 minutes
These blueberry cookies are delicious alone or paired with a scoop of vanilla ice cream. The maple syrup and applesauce create a unique flavor that makes the cookies a great everyday dessert. For fluffier cookies, add some protein powder!
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 large egg
⅔ cup maple syrup
1 cup sweetened applesauce
½ cup melted unsalted butter
½ cup white chocolate chips
250 grams blueberries
1. Preheat the oven to 375˚F,* and line a baking tray with baking paper. Mix 2 cups of flour, 1 tsp baking soda, 1 tsp baking powder, and ½ tsp salt in a medium mixing bowl.
2. In another medium mixing bowl, mix the egg, ⅔ cup maple syrup, and 1 cup applesauce until combined. Then gently mix in the dry ingredients until combined. Finally, mix in the melted butter.*
3. Gently stir in the white chocolate chips and blueberries, then let sit for 10 minutes. Spoon the cookies onto the baking tray, careful to give them space to expand in the oven. Bake them for 13–15 minutes until golden. Let them cool on a cooling rack before serving them.
*For Australian ovens, the temperature is 170˚C fan-forced.
*The temperature of the butter will change the texture of the cookies. If you prefer more cakey, firmer cookies, let the butter cool a bit before adding it. If you prefer smoother, denser cookies, add the butter in while it's hot.
Hint: If you need more protein in your diet, you can add ½ cup pure collagen.
